Fish Taco Salad
Serves 215 mins prep20 mins cook
A delicious Fish Taco Salad featuring a base of chopped kale topped with roasted mushrooms, mini peppers, sautéed zucchini, roasted Kabocha, tomato, avocado, and seared wild-caught cod, finished with nacho chips and a spicy yogurt dressing.
0 servings
What you need
Instructions
1: Prepare the chopped kale and place it as a base. 2: Roast the mushrooms and mini peppers until tender. 3: Sauté zucchini until soft. 4: Roast the Kabocha until cooked through. 5: Seared the wild caught cod until flaky. 6: Top the kale with roasted vegetables, seared cod, tomato, avocado, and nacho chips. 7: Drizzle with spicy yogurt dressing made with habanero hot sauce, coconut aminos, and lime juice.View original recipe